Description
Delicious pumpkin chocolate chip scones perfect for breakfast or a snack.
Ingredients
Scale
- 2 1/2 cups (312.5 g) all-purpose flour, good quality
- 3/4 cup (135 g) mini chocolate chips, semi-sweet
- 1 stick (4 ounces / 113 g) unsalted butter, very cold, cut into small cubes
- 1 large egg, beaten
- 1/2 cup (120 g) pumpkin puree, 100% pure canned pumpkin (not pumpkin pie filling)
- 3 tablespoons (45 ml) milk
- 1/2 teaspoon salt
- 1 tablespoon baking powder (check freshness)
- 1/2 teaspoon baking soda
- 1/3 cup (67 g) granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg, beaten
- 1 teaspoon milk or water
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (25 g) granulated sugar
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper; set aside.
- Step 2: In a large bowl, whisk together the flour, mini chocolate chips, salt, baking powder, baking soda, granulated sugar, and pumpkin pie spice until evenly combined.
- Step 3: Cut the very cold butter into the flour mixture using a pastry cutter or two forks until the mixture resembles coarse meal. Work quickly to keep the butter cold for flakiness. If butter softens too much, keep mixing quickly for about 3-5 minutes until crumbly.
- Step 4: In a medium bowl, whisk together the beaten egg, pumpkin puree, and milk until smooth.
- Step 5: Pour the wet mixture into the flour and butter mixture. Using a fork, gently stir until the dough is just moistened. Do not overmix to preserve scone tenderness.
- Step 6: Turn the shaggy dough out onto a clean, well-floured surface. Using your hands, shape the dough gently into an 8-inch (20 cm) circle. Handle the dough lightly to avoid developing gluten excessively.
- Step 7: Cut the dough circle into 8 wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them evenly to prevent sticking.
- Step 8: Lightly brush each scone with the egg wash mixture (1 large egg beaten with 1 teaspoon milk or water). Then sprinkle generously with the cinnamon sugar topping (1/2 teaspoon cinnamon mixed with 2 tablespoons granulated sugar).
- Step 9: Bake the scones for 18-20 minutes or until the tops are lightly golden brown and the edges look set. You may notice a warm pumpkin aroma signaling doneness.
- Step 10: Let scones cool on the baking sheet for 10 minutes. Serve warm.
Notes
- Room Temperature: Store scones in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Place scones in an airtight container and refrigerate for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap individual scones in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- Cold butter is essential for flaky texture; cutting it into the flour mixture quickly keeps it from melting.
- If dough sticks to your hands when shaping, lightly dust your hands with flour (about 1 tablespoon at a time).
- For even baking, rotate the baking sheet halfway through baking (around 10 minutes).
- If the tops are not browning, brush with egg wash 5 minutes before the end of baking.
- To achieve 1-inch thickness for flatter scones, gently pat the dough circle before cutting wedges; adjust baking time to 18-20 minutes accordingly.
- Serve with a cup of coffee or chai tea.
- Complement with fresh fruit or yogurt to add variety.
- Use scones for breakfast sandwiches with turkey sausage or egg.
- Add alongside savory dishes like quiches or fresh salads for brunch.
- Top with honey, cream cheese spread, or a sprinkle of cinnamon for extra flavor.
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg